A Must Make Strawberry and Cardamon Crumb Cake Recipe

This cake has a deliciously old-fashioned feel to it -- like the cake your grandma would make for dessert after Sunday supper. The crumbly, sweet topping gives way to a fluffy, moist cake laced with spicy cardamom and punctuated with juicy strawberry pieces. It's the ideal cake for visiting, Sunday brunch, or afternoon tea. So don't let strawberry season pass you by without baking this strawberry and cardamom crumb cake. After all, you don't want to disappoint Grandma.

Place rack in center of oven and preheat to 350 degrees F. Butter or coat with cooking spray an 8 inch square pan.

To make the crumb topping, in a small bowl combine flour, sugar, salt, cardamom and pecans, and toss until well combined. Pour melted butter evenly over mixture, and using your fingers quickly toss and pinch the mixture until little pebbly pieces form. Refrigerate while making the cake.

In a large bowl, combine flours, baking soda, salt, and cardamom.

In another large bowl, using an electric hand mixer cream the butter and sugar. Add eggs, lemon zest, and vanilla, and beat at medium speed until light. Reduce speed to low, and add the buttermilk. Beat until well blended. Add the dry ingredients; beat until just incorporated and the flour is dissolved. The batter will be thick and creamy. Using a rubber spatula, fold in the sliced strawberries.

Pour the batter into the pan and gently shake it to even it out. Sprinkle the crumb topping evenly over the top of the cake, and press lightly with your hands.

Bake for 35 - 45 minutes, or until the cake is golden brown and a cake tester inserted deep into the center comes out clean. Transfer the cake to a rack and cool for 10 minutes before unmolding onto the rack to cool at room temperature.

Unmold the cake, and place on a rack. Allow to set for 15 minutes before slicing.Want more strawberry goodness? Check out these recipes:

P.S. Congratulations to two Food Blogga give-away winners: Clever Karen won dinner for two at Carraba's, and Cheryl won two tasty books. And thank you to Lydia of The Perfect Pantry. I won a vegetarian cookbook on her give-away.

Even though I know I would use almonds not pecans on the topping, I know I would love this ... my grandmother would have too. She made cakes like this with nut toppings, I don't remember strawberry as part of the equation but she sure like them.

This sounds so delicious! When I first saw the picture, I admit it reminded me of those strawberry shortcake good humor bars...which are my weakness, by the way. Love cardamom. I just made some fig/pecan muffins with it!

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This morning I went a bit nuts and now I'm sitting in front of two giant buckets of beautiful and fragrant strawberries. I had to rush back here to grab your recipe and it'll be the first thing I make tonight with my loot.